Zucchini Pasta

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Author: Nico Pallotta

12 ounces (340 grams) pasta penne, fusilli, or another
6 cups (750 grams) zucchini (~1½ lb) grated with the large holes of a box grater
2 tablespoons (2 tablespoons) extra virgin olive oil
1 (1) onion
4 cloves (4) garlic
2 cups (500 grams) vegetable broth + 1 more if necessary added a bit at a time
¾ cup (60 grams) grated parmesan + ¼ cup grated pecorino (optional)
1 teaspoon (1 teaspoon) salt or more to taste
¼ teaspoon (¼ teaspoon) black pepper
½ cup (120 grams) Greek yogurt or cream cheese or cottage cheese
¼ packed cup (1 handful) basil leaves or a drizzle of basil pesto
2 teaspoons (2 teaspoons) grated lemon zest

Zucchini – Grate 6 cups zucchini with the large holes of a box grater and set aside.
Heat 2 tablespoons extra virgin olive oil oil in a large, deep skillet over medium heat. Add 1 onion (chopped) and sauté for about 3 minutes, until soft and fragrant. Stir in 4 cloves garlic (grated) and cook for another minute.
Add the shredded zucchini, season with 1 teaspoon salt and ¼ teaspoon black pepper, and cook over high heat for 5 minutes, stirring occasionally, until the zucchini softens and starts to release its moisture.
Pasta – Pour in the 12 ounces pasta and 2 cups vegetable broth. Stir well and bring to a simmer. Cook over medium-low heat for 10–12 minutes, or until the pasta is al dente and coated in a creamy zucchini sauce. Stir occasionally to prevent sticking.
Tip: If the skillet looks dry before the pasta is fully cooked, add a splash more broth (not too much) or water. Cooking time and liquid needs may vary depending on your pasta shape.
Cheese: Once the pasta is tender and the sauce is creamy, turn off the heat. Stir in ¾ cup grated parmesan + optional pecorino, ¼ packed cup basil leaves, and½ cup Greek yogurt for a light yet creamy boost.
Mix gently until everything melts into a smooth sauce.
Garnish – Serve immediately, topped with 2 teaspoons grated lemon zest, if desired, and a drizzle of basil pesto for extra flavor.

SUBSTITUTIONS

Green Zucchini –> yellow crookneck, yellow squash, yellow zucchini, or grey zucchini.
Pasta –> rigatoni, mezzemaniche, rotini, fusilli, penne.
Parmigiano Reggiano or Grana Padano –> Sub generic parmesan.
Pecorino Romano –> substitute more parmesan for pecorino.
Greek Yogurt –> Cream cheese adds a rich, luxurious touch; cottage cheese brings extra protein
Vegan? –> Use plant-based cheese and yogurt for the same creamy goodness.
Fresh basil –> Basil pesto.

TIPS

🍝 Choose the right pasta: Go with short shapes like rotini, penne, or fusilli – they hold up well in one-pot cooking and are easy to stir in the pot. Cooking the pasta with the zucchini in broth lets it soak up flavor from the start.

🧅 Build a bold flavor base: Start by sautéing finely chopped onion and garlic in olive oil until fragrant. Then, add the zucchini and cook it over high heat for a few minutes to concentrate its flavor. This step is key when working with subtle veggies like zucchini.

🧀 Layer in Umami + Creaminess: For depth and savory richness, stir in parmesan and pecorino. Then add your creamy element of choice – Greek yogurt for a light tang, cottage cheese for extra protein, or cream cheese for pure indulgence.

🍋 Finish with freshness: Right before serving, brighten the dish with lemon zest, fresh basil leaves, or a swirl of basil pesto. These little touches make the flavors pop and add a fresh contrast to the creamy base.

STORAGE

Max 36 hours in the fridge. Reheat in the microwave. Avoid reheating multiple times. Not suitable for microwaving. Best eaten right after making it.